Lobster Roll

The best lobster roll that I can remember was from a convenience store somewhere in Maine. My recollection is that they were just sitting on the counter, wrapped in cellophane. I have no idea how old I was or who I was with, but I still remember how amazingly good it was and how totally simple. It was basically fresh lobster on a hot dog bun. I have wanted one ever since.

Here is my attempt at it.

Serves 4


  • 2 (1 – 1 1/2 lb.) Fresh Lobsters, steamed or boiled
  • 4 Hot Dog Buns (Or better ones if you insist)
  • 1/2 Cup Homemade Mayonnaise (see earlier recipe)
  • 1 Celery Stalk, finely chopped
  • 2 Pieces Good Bacon
  • 2 Shallots, minced
  • 1 Teaspoon Paprika
  • Salt and Pepper
  • Lemon
  • Melted Butter


  • Chef’s Knife
  • Sauté Pan
  • Toaster Oven or Grill or Grill Pan
  • Mixing Bowl
  • Brush for Melted Butter
  1. Let lobsters cool.
  2. Remove the sweet meat from the tail, claws, knuckles and legs.
  3. Roughly chop or pull into bite-size pieces.
  4. Pan fry bacon until crispy. Let Cool. Chop into little pieces.
  5. Mix all dry ingredients in a bowl.
  6. Add as much mayo as you think is necessary. This is entirely dependent on your taste. If you don’t have the time you can use store bought.
  7. Squeeze a little lemon juice into the mix, lightly salt and pepper and mix together.
  8. Melt 1/2 stick of butter over low heat.
  9. Brush buns with melted butter and toast or grill.
  10. Fill them with the lobster mix and optionally drizzle a little more melted butter over top.
  11. Serve with a knife, fork and lots of napkins.



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